Nigella's ratings are through the roof, and she was recently featured in In Style. The cookbook is all of the delicious foods Nigella is known for but the emphasis is on fast, really fast! This is for everyone who loves good food, but just doesn't have time or patience at the end of the day for a long, drawn-out cooking session. More than 130 recipes!

    Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur's Best New Food blog of 2013—with half a million Facebook fans and counting—Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell—and most people can't afford the hype.Thug Kitchen lives in the real world. In their first cookbook, they're throwing down more than 100 recipes for their best-loved meals, snacks, and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they're going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own.This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.

    Driving more than three million miles, eating twelve meals a day, they discover not only the pleasure of biscuits and gravy and cherry pie r la mode, but a world of cooks, customers, and fellow roadfood devotees for whom good food is one of life's essentials. Hop into the car for hilarious adventures and misadventures as the Sterns search for the definitive barbecue, sandwiches, Indian fry bread, sweet potato pie, and other treasures along America's highways and byways. Eat in a midnight restaurant where a "murderburger" is the specialty, dine in a place whose proprietor is devoted to the memory of Richard Nixon, devour ribs alongside a cook's pet pig, and feast at one of the last of the old-time boarding houses. You'll meet such personalities as America's greatest bull rider (who won't eat clams but downs deep-fried lamb testicles), a waitress who gets her dining tips straight from Jesus, and a pre-reality-show radio homemaker who broadcasts straight from her kitchen. Join the Sterns at the start of their journey when, fresh out of grad school and with little more than hunger as their guide, they hit the road in search of something to eat. Discover with them a strategy to maximize cafeteria tray capacity (desserts first) and to sniff out a great breakfast in an unfamiliar town. Best of all, savor the delicious potluck banquet of beloved regional fare, unusual eateries, and the unforgettable characters who make up American food.

    Like her award-winning blog My Name is Yeh, Molly on the Range chronicles her life through photos, more than 100 new recipes, and hilarious stories from life in the city and on the farm.Molly’s story begins in the suburbs of Chicago in the 90s, when things like Lunchables and Dunkaroos were the objects of her affection; continues into her New York years, when Sunday mornings meant hangovers and bagels; and ends in her beloved new home, where she’s currently trying to master the art of the hotdish. Celebrating Molly's Jewish/Chinese background with recipes for Asian Scotch Eggs and Scallion Pancake Challah Bread and her new hometown Scandinavian recipes for Cardamom Vanilla Cake and Marzipan Mandel Bread, Molly on the Range will delight everyone, from longtime readers to those discovering her glorious writing and recipes for the first time.

    The eighteen months that followed were filled with anxiety, constipation, nacho cheese Doritos, and an unconditional love that threatened to make her heart explode. Still, as baby Leta grew and her husband, Jon, returned to work, Heather faced lonely days, sleepless nights, and endless screaming that sometimes made her wish she'd never become a mother. Just as she was poised to throw another gallon of milk at her husband's head, she committed herself for a short stay in a mental hospital -- the best decision she ever made for her family.To the dedicated millions who can't get enough of Heather's unforgettably unique style and hilarious stories on her hugely popular blog, there's little she won't share about her daily life as a recovering Mormon, liberal daughter of Republicans, wife of a charming geek, lover of television that exceeds at being really awful, and stay-at-home mom to five-year-old Leta and two willful dogs.In It Sucked and Then I Cried, Heather tells, with trademark wit, the heartfelt, unrelentingly honest story of her battle with postpartum depression and all the other minor details of pregnancy and motherhood that no one cares to mention. Like how boring it can be to care for someone whose primary means of communication is through her bowels. And how long it can possibly take to reconvene the procedure that got you into this whole parenthood mess in the first place. And how you sometimes think you can't possibly go five more minutes without breathing in that utterly irresistible and totally redeemable fresh baby smell.It Sucked and Then I Cried is a brave cautionary tale about crossing over that invisible line to the other side (the parenting side), where everything changes and it only gets worse. But most of all, it's a celebration of a love so big it can break your heart into a million pieces.

    That’s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.” Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and owner of the Greenwich Village restaurant (and institution), Shopsin’s, which has been in existence since 1971.Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create Eat Me, the most profound and profane cookbook you’ll ever read. His rants—on everything from how the customer is not always right to the art of griddling; from how to run a small, ethical, and humane business to how we all should learn to cook in a Goodnight Moon world where everything you need is already in your own home and head—will leave you stunned or laughing or hungry. Or all of the above.With more than 120 recipes including such perfect comfort foods as High School Hot Turkey Sandwiches, Cuban Bean Polenta Melt, and Cornmeal-Fried Green Tomatoes with Comeback Sauce, plus the best soups, egg dishes, and hamburgers you’ve ever eaten, Eat Me is White Trash Cooking for the twenty-first century, as unforgettable and mind-boggling as its author.

    Praised as "radiant with maxims to live by" in The New York Times Book Review and "accessible, reliable and comprehensive" in The Washington Post, What to Eat is an indispensable resource, packed with important information and useful advice from the acclaimed nutritionist who "has become to the food industry what . . . Ralph Nader [was] to the automobile industry" (St. Louis Post-Dispatch).How we choose which foods to eat is growing more complicated by the day, and the straightforward, practical approach of What to Eat has been praised as welcome relief. As Nestle takes us through each supermarket section—produce, dairy, meat, fish—she explains the issues, cutting through foodie jargon and complicated nutrition labels, and debunking the misleading health claims made by big food companies. With Nestle as our guide, we are shown how to make wise food choices—and are inspired to eat sensibly and nutritiously.Now in paperback, What to Eat is already a classic—"the perfect guidebook to help navigate through the confusion of which foods are good for us" (USA Today).

    But do we know where these everyday recipes came from, who invented them, and using what techniques? This book provides a colourful and entertaining journey through the history of cuisine, celebrating the world's greatest dishes.

    Come on in, but be prepared—it might not be quite what you expect. There is flour on the counter, oats that overflowed onto the floor, chocolate-encrusted spoons in the sink. There is Joey, the husband, exhausted by the thirty-five preschoolers who were hanging on him all day, and he is stuffing granola into his mouth to ease his five o’clock starvation. There are two little girls trying to show me cartwheels in that miniscule space between the refrigerator and the counter where I really need to be.” In her debut cookbook, Alana Chernila inspires you to step inside your kitchen, take a look around, and change the way you relate to food. The Homemade Pantry was born of a tight budget, Alana’s love for sharing recipes with her farmers’ market customers, and a desire to enjoy a happy cooking and eating life with her young family. On a mission to kick their packaged-food habit, she learned that with a little determination, anything she could buy at the store could be made in her kitchen, and her homemade versions were more satisfying, easier to make than she expected, and tastier.              Here are her very approachable recipes for 101 everyday staples, organized by supermarket aisle—from crackers to cheese, pesto to sauerkraut, and mayonnaise to toaster pastries. The Homemade Pantry is a celebration of food made by hand—warm mozzarella that is stretched, thick lasagna noodles rolled from flour and egg, fresh tomato sauce that bubbles on the stove. Whether you are trying a recipe for butter, potato chips, spice mixes, or ketchup, you will discover the magic and thrill that comes with the homemade pantry.            Alana captures the humor and messiness of everyday family life, too. A true friend to the home cook, she shares her “tense moments” to help you get through your own. With stories offering patient, humble advice, tips for storing the homemade foods, and rich four-color photography throughout, The Homemade Pantry will quickly become the go-to source for how to make delicious staples in your home kitchen.

    When Ellie Mathews entered her Salsa Couscous Chicken in the venerable Pillsbury Bake-Off, she never imagined she'd win the grand prize. Immediately after Alex Trebek announced that her dish had won a million dollars, she was thrown into the limelight. Booked with Oprah and Rosie-even photographed for the New York Times in a vest made of ostrich feathers-she instantly became the reigning queen of chickendom, the Pillsbury "It Girl" of the moment. With a dash of self-deprecating humor and a pinch of biting social commentary, Ellie takes readers on her roller coaster ride to the top of the food chain as the Pillsbury prizewinner. As a cooking contest insider, she goes behind the counter and beyond the aprons and oven mitts to reveal a fascinating slice of Americana.

    O'Connell addresses the pervasive imposter syndrome that comes with unplanned pregnancy, the second adolescence of a changing postpartum body, the problem of sex post-baby, the weird push to make "mom friends," and the fascinating strangeness of stepping into a new, not-yet-comfortable identity. O'Connell brings us into the delivery room rendering childbirth in all its feverish gore and glory, and shattering the fantasies of a "magical" or "natural" experience that warp our expectations and erode maternal self-esteem.And Now We Have Everything is an unflinchingly frank, funny, and intimate motherhood story for our times, about needing to have a baby in order to stop being one yourself.

    Could there really be social and developmental advantages to this custom? Driven by a journalist’s curiosity and a new mother’s desperation for answers, Hopgood embarked on a journey to learn how other cultures approach the challenges all parents face: bedtimes, potty training, feeding, teaching, and more.Observing parents around the globe and interviewing anthropologists, educators, and child-care experts, she discovered a world of new ideas. The Chinese excel at potty training, teaching their wee ones as young as six months old. Kenyans wear their babies in colorful cloth slings—not only is it part of their cultural heritage, but strollers seem outright silly on Nairobi’s chaotic sidewalks. And the French are experts at turning their babies into healthy, adventurous eaters. Hopgood tested her discoveries on her spirited toddler, Sofia, with some enlightening results.This intimate and surprising look at the ways other cultures raise children offers parents the option of experimenting with tried and true methods from around the world and shows that there are many ways to be a good parent.

    Eighteen years old and eager to learn, she’s invigorated by the manic energy and knife-sharp focus of the crew. By day Hannah explores the Columbia arts scene, struggling to find her place. By night she’s intoxicated by boxes of heady truffles and intrigued by the food industry’s insiders. She’s hungry for knowledge, success, and love, but she’s also ravenous because she hasn’t eaten more than yogurt and coffee in days.Hannah is hiding an eating disorder. The excruciatingly late nights, demanding chefs, bad boyfriends, and destructive obsessions have left a void inside her that she can’t fill. To reconcile her relationships with the food she worships and a body she struggles to accept, Hannah’s going to have to learn to nourish her soul.

    It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks.Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious - or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Knives - perhaps our most important gastronomic tool - predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen - mortars and pestles, serrated knives, stainless steel pots, refrigerators. Others have proved only passing fancies, or were supplanted by better technologies; one would be hard pressed now to find a water-powered egg whisk, a magnet-operated spit roaster, a cider owl, or a turnspit dog. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

    New York Times reporter and Chinese-American (or American-born Chinese), Jennifer 8 Lee, traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.